Ingredients with Measurements:
- 1 pound hairless rambutan fruit, peeled and seeded
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes.
2. Add the hairless rambutan fruit to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk, fish sauce, and lime juice. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
7. Serve the soup hot, garnished with cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 16g
Protein: 5g
Sodium: 700mg
Substitutions for ingredients:
- Hairless rambutan fruit can be substituted with lychee fruit or peeled and seeded grapes.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Coconut milk can be substituted with heavy cream or almond milk.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Lime juice can be substituted with lemon juice or rice vinegar.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced vegetables such as carrots or bell peppers for extra texture and flavor.
- Add a pinch of curry powder or cumin for a spicy kick.
Tips and tricks:
- Use a spoon to easily remove the hairless rambutan fruit from the skin.
- Be careful not to overcook the hairless rambutan fruit as it can become mushy.
- Adjust the amount of fish sauce and lime juice to your taste preference.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of cilantro on top.
Garnishes:
Cilantro leaves
Pairings:
- Serve with a side of crusty bread or crackers.
- Pair with a light salad or steamed vegetables.
Suggested side dishes:
Crusty bread or crackers, side salad, steamed vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to properly wash and peel the hairless rambutan fruit before using.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Hairless rambutan fruit is native to Southeast Asia and is often used in sweet desserts. This soup is a unique way to showcase the fruit's savory side.
Flavor profiles:
Sweet, nutty, and slightly tart with a creamy and savory broth.
Serving suggestions:
Serve the soup as a starter for a Thai-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A